• Jan. 22, 2008
High Fiber Wheat Bread
I've been experimenting with baking bread lately. I've actually become good enough at it to feel comfortable tweaking a recipe to make it work for us. Isaac requires a high amount of fiber in his diet to keep him able to use the bathroom. The poor little guy really struggles with constipation. This is the best recipe that I have come up with for a tasty, high fiber bread. Give it a try, it's not nearly as hard as I thought it would be. Well, except for the kneading. That is very difficult when you use whole wheat flour. It's quite a workout.
I'm planning on making another loaf today, so I'll try to post a picture.
1 pkg (.25oz) dry active yeast (o pt)
1/4 c sugar (4pt)
1 1/4 c warm water (0pt)
3 tbsp light soft margarine (3pt)
3 c whole wheat flour divided (12pt)
1/4 c flax seed (2 pt) If you don't have flax seed, you can substitute cornmeal at 0pt for 1/4 c.
1 tbsp wheat gluten (0pt)
1 1/2 tsp salt (0pt)
Dissolve the sugar into the warm water and mix in the yeast. Let this sit for about 10 minutes. You will see a foam on top to let you know it's working. Meanwhile, mix the salt, gluten, flax seed, and 2 c of the wheat flour together in a big bowl. Lightly flour the area where you will be kneading your bread. When the yeast mixture is ready, add it to the flour mixture along with the soft margarine. Mix it thoroughly. Add in the other cup of flour until the dough is pulling together.
Transfer it to your floured surface and knead for about 10 minutes (or as long as you can stand it!) Here's a link for directions on how to knead if you have no idea. The bread pictured is white bread so yours won't look just like that, but you'll get the idea.
http://jansdough.janktheproofer.com/kneadbreaddough.htm
Spray your bowl with Pam and flip it over to coat both sides. Cover with a damp washcloth and set it in a warm place to rise for an hour. I usually put mine in the oven(not on) and turn the light on for a little heat. My wheat bread has never doubled in size like the white bread, but it will rise some. When the hour is up, knead it just another couple of minutes without the extra flour and shape it into a loaf. Put it into a greased loaf pan and let it rise another 30 minutes. I usually set it right beside the oven this time while I preheat it to 350 degrees. Bake it for 30 minutes or until it sounds hollow when you thump the bottom.
This makes a very dense, healthy wheat bread. It is very filling because it it plum full of fiber. if you cut it into 12 slices, it is about 1 1/2 pt per slice.
I've got another recipe for Amish White Bread that is delicious but not at all healthy. I may share that one tommorow.
edited on January 30, 2008 to add pictures
This is the dough before kneading.
This is the dough after the 1st rise.
This is the finished bread. Yumm!
